Cooking device and components thereof

ABSTRACT

A cooking system includes a housing defining a hollow chamber configured to receive food. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to the housing between an open position and a closed position and has an interior lid cavity. An air movement device is positioned to move air through at least one of the hollow chamber and the interior lid cavity in a direction of flow. At least one vent is disposed in at least one of the lid and the housing and includes a leading end and a trailing end relative to the direction of flow. The at least one vent is openable to have a greater airflow capacity at the leading end relative to the trailing end or openable to have a greater airflow capacity at the trailing end relative to the leading end.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application claims the benefit of U.S. Provisional Application Ser.No. 63/001,953, filed Mar. 30, 2020, which is incorporated herein byreference in its entirety.

BACKGROUND

Embodiments of the present disclosure relates generally to a cookingdevice and components thereof, and more specifically, to a multifunctiondevice configured to perform the operation of a plurality of distinctcooking devices, the multifunctional cooking device optionally employingvarious components for cooking in the distinct cooking modes.

Conventional cooking devices, such as pressure cookers and air fryerseach perform a single cooking operation, and as such, these devicesemploy different components and methods for cooking food items. As such,multiple devices are required to perform various cooking operations. Forconsumers that wish to enjoy food cooked in different ways via differentoperations, an accumulation of these devices can occur. Such anaccumulation of cooking devices is often prohibitive from a standpointof cost and storage space. For at least these reasons, it would bedesirable to integrate the functionality of several cooking devices intoa single user-friendly cooking device.

SUMMARY

According to an embodiment, a cooking system includes a housing defininga hollow chamber configured to receive food. The housing has an upperportion defining an opening to said hollow chamber. A lid is movablerelative to the housing between an open position and a closed positionand has an interior lid cavity. An air movement device is positioned tomove air through at least one of the hollow chamber and the interior lidcavity in a direction of flow. At least one vent is disposed in at leastone of the lid and the housing and includes a leading end and a trailingend relative to the direction of flow. The at least one vent is openableto have a greater airflow capacity at the leading end relative to thetrailing end or openable to have a greater airflow capacity at thetrailing end relative to the leading end.

In addition to one or more of the features described above, or as analternative, in further embodiments said at least one vent is an inletvent and an outlet vent and said inlet vent has a greater airflowcapacity at said trailing end and said outlet vent has a greater airflowcapacity at said leading end.

In addition to one or more of the features described above, or as analternative, in further embodiments said at least one vent is openablesuch that said leading end having said greater airflow capacity havingsaid greater airflow capacity is arranged closer to said air movementdevice than said trailing end or said trailing end having said greaterairflow capacity is arranged closer to said air movement device thansaid leading end.

In addition to one or more of the features described above, or as analternative, in further embodiments said at least one vent furthercomprises a movable element operable to adjust said airflow capacity ofsaid at least one vent.

In addition to one or more of the features described above, or as analternative, in further embodiments said movable element is rotatableabout an axis relative to at least one of said lid and said housing,said axis being parallel to a fan axis of said air movement device.

In addition to one or more of the features described above, or as analternative, in further embodiments said movable element is connected toat least one of said lid and said housing with a movable plunger.

In addition to one or more of the features described above, or as analternative, in further embodiments said lid further comprises a lidlock transformable between an unlocked position and a locked position,wherein a position of said movable plunger is adjusted in response tomovement of said lid lock.

In addition to one or more of the features described above, or as analternative, in further embodiments said lid lock further comprises aramp-like feature engagable with said movable plunger as said lid lockis transformed between said unlocked position and said locked position.

In addition to one or more of the features described above, or as analternative, in further embodiments said at least one vent is formed insaid lid.

BRIEF DESCRIPTION OF THE FIGURES

The accompanying drawings incorporated in and forming a part of thespecification embodies several aspects of the present disclosure and,together with the description, serves to explain the principles of thedisclosure. In the drawings:

FIG. 1 is a perspective view of a cooking system according to anembodiment;

FIG. 2 is a perspective view of a cooking system having a lid in an openposition according to an embodiment;

FIG. 3 is a cross-sectional view of a cooking system having a lid in aclosed position according to an embodiment;

FIG. 4 is a schematic diagram of a cooking system according to anembodiment;

FIG. 5 is a front perspective view of an underside of a lid of a cookingsystem when a mode selector is in a first position according to anembodiment;

FIG. 6 is a front perspective view of an underside of a lid of a cookingsystem when a mode selector is in a second position according to anembodiment;

FIG. 7 is a front perspective view of an interior of a lid of a cookingsystem according to an embodiment;

FIG. 8 is a side perspective view of a cooking system according to anembodiment;

FIG. 9 is a front perspective view of a lid of the cooking system in apressure-tight configuration according to an embodiment;

FIG. 10A is a perspective view of a pressure relief valve in an openconfiguration;

FIG. 10B is a perspective view of a pressure relief valve in a closedconfiguration;

FIG. 11A is a cross-sectional view of the pressure relief valve in anopen configuration according to an embodiment;

FIG. 11B is a cross-sectional view of the pressure relief valve in aclosed configuration according to an embodiment;

FIG. 12 is a cross-sectional view of a sealing element of the cookingsystem according to an embodiment;

FIG. 13 is a perspective view of a portion of a lid of the cookingsystem according to an embodiment;

FIG. 14 is a perspective view of a partially cut away lid of the cookingsystem according to an embodiment;

FIG. 15 is a perspective view of a partially cut away lid of the cookingsystem according to an embodiment;

FIG. 16A, 16B, and 16C are front views of a lid of a cooking systemaccording to an embodiment;

FIGS. 17A, 17B, and 17C are various top views of a lid according to anembodiment;

FIG. 18 is a schematic diagram of a control system of a cooking systemaccording to an embodiment; and

FIG. 19 is a schematic diagram of the venting system of the lidaccording to an embodiment.

The detailed description explains embodiments of the disclosure,together with advantages and features, by way of example with referenceto the drawings.

DETAILED DESCRIPTION

With reference now to FIGS. 1-3, an example of the cooking system 20 isillustrated. As shown, the cooking system 20 includes a base 22 and alid 24. The base 22 includes a housing 26 made of any suitable material,such as glass, aluminum, plastic, or stainless steel for example. Aliner 28 may be disposed within the hollow interior 30 of the housing26. The liner 28 may be formed from any suitable conductive material,such as aluminum for example. In an embodiment, the liner 28 forms aninterior surface of the housing 26 and thereby defines the hollowinterior 30 of the housing 26. Alternatively, the liner 28 may be offsetfrom the interior surface of the housing 26. However, it should beunderstood that other components of the cooking system 20, or surfacesthereof, may also define the hollow interior 30.

A cooking container 32 is receivable within the hollow interior 30 ofthe housing 26. Although the cooking container 32 is described herein asbeing removable from the housing 26 of the base 22, embodiments wherethe cooking container 32 is integrally formed with the housing 26 arealso contemplated herein. In an embodiment, a height of the cookingcontainer 32 is greater than the height of the hollow interior 30 of thehousing 26. Accordingly, when the cooking container 32 is installedwithin the interior 30, an end of the container extends beyond theadjacent end surface 38 of the housing 26, as shown in FIG. 3. Thecooking container 32 has an interior or cooking chamber 34 designed toreceive and retain one or more consumable products, such as foodproducts for example, therein. Examples of food products suitable foruse with the cooking system 20, include but are not limited to, meats,fish, poultry, bread, rice, grains, pasta, vegetables, fruits, and dairyproducts, among others. The cooking container 32 may be a pot formedfrom a ceramic, metal, or die cast aluminum material. In an embodiment,an interior surface of the cooking container 32 includes a nano-ceramiccoating and an exterior surface of the cooking container 32 includes asilicone epoxy material. However, any suitable material capable ofwithstanding the high temperatures required for cooking food products iscontemplated herein. Further, one or more handles may be associated withthe cooking container 32 to allow a user to easily grasp and manipulatethe cooking container 32 relative to the housing 26.

One or more accessories, may be compatible for use with the cookingsystem 20. Examples of such accessories include, but are not limited to,a diffuser, a crisping insert or basket (see numeral 36 in FIGS. 2 and3), a grill plate, and a griddle for example. In such embodiments, theaccessories may be receivable within the hollow interior 30 of thehousing 26, or alternatively, within the cooking chamber 34 of thecooking container 32.

Referring with more detail to the lid 24, it should be noted that thelid 24 is connectable to a surface of the cooking container 32 and/orhousing 26 to close off entry to the cooking chamber 34 of the cookingcontainer 32. Accordingly, a heating volume may be defined between thecooking chamber 34 of the cooking container 32 and the closed lid 24,such as the bottom surface of the closed lid 24, or alternatively,between the hollow interior 30 defined by the housing 26 and the closedlid 24. As used herein, the term “heating volume” describes a volumewithin the cooking system 20 through which a fluid may circulate duringa cooking operation (to be described in detail below). In an embodiment,a diameter of the lid 24 is generally complementary to a diameter of thehousing 26 such that the lid 24 covers not only the cooking container32, but also an upper surface 38 of the housing 26.

The lid 24 is movable relative to the base 22 between an open position(FIG. 2), in which the cooking container 32 is accessible, and a closedposition (FIGS. 1, 3) to selectively cover the hollow interior 30 andcooking chamber 34. The lid 24 may be distinct and separable from thebase 22, or alternatively, the lid 24 may be movably connected to thebase 22. In the illustrated, non-limiting embodiment of FIG. 2, the lid24 is pivotable or rotatable (via a hinge 35 for example) relative tothe base 22 about a pivot axis P. However, other types or movement ofthe lid 24 are also within the scope of the disclosure.

One or more fastening mechanisms (not shown) may but need not be used tosecure the lid 24, or a portion thereof, to the base 22 when the lid 24is in the closed position. In an embodiment, the fastening mechanism isselectively engaged when the lid 24 is in the closed position.Alternatively, or in addition, the fastening mechanism is selectivelyengaged based on a selected cooking operation of the cooking system 20,such as pressure cooking for example. Any suitable type of fasteningmechanism capable of withstanding the heat and pressure associated withthe cooking system 20 is considered within the scope of the disclosure.

As best shown in FIG. 3, the lid 24 may include a generally convex outerlid or lid housing 40 made from any suitable material. In someembodiments, at least a portion of the material of the lid housing 40may be substantially identical to the material of the housing 26. Aninner lid liner (or sealing liner) 42 is arranged within the hollowinterior 44 of the lid housing 40. Although the inner lid liner 42 isillustrated as also having a generally convex shape, embodiments wherethe shape of the inner lid liner 42 is different than the shape of thelid housing 40 are also within the scope of the disclosure. Further, theinner lid liner 42 can be made of arty suitable material, such as glass,aluminum, plastic, or stainless steel, or arty combination thereof forexample. The inner lid liner 42 may but need not be made from the samematerial as the lid housing 40,

In an embodiment, a sealing surface 46 of the lid 24 is connectable tothe upper surface 38 of the housing 26 or directly to the cookingcontainer 32 to form a pressure-tight seal between the lid 24 and thecooking container 32 or housing 26. As a result, an inner surface 54 ofthe inner lid liner 42 defines a relatively upper boundary of a heatingvolume through which a fluid can circulate. In an embodiment, thesealing surface 46 is arranged at the end of the inner lid liner 42adjacent to the cooking container 32. The sealing surface 46 may beformed by a portion of the inner lid liner 42 itself, or as shown in theFIGS. 4-6, a flexible/resilient gasket 50 connected to a portion of theinner lid liner 42, such as the end thereof, may define the sealingsurface 46. This gasket 50 may be made of rubber, silicone, or othersimilar materials, and may include a flange that is received within aninterior of the cooking container 32. It should be appreciated that thepressure tight seal formed between the lid 24 and the cooking container32 or housing 26 may occur during all cooking modes, or just selectcooking modes such as those modes that involve pressure or conductivecooking. In embodiments wherein the pressure tight seal is just formedin select cooking modes, this seal may not be formed in air fry orconvection modes, and the lid 24 may simply rest on the upper surface ofthe housing 38 or cooking container 32 when the lid 24 is closed.

The system 20 may also include embodiments wherein additional stepsbeyond simply dosing the lid 24 may have to be taken in order to formthe pressure tight seal. In other words, closing the lid 24 relative tothe base 22 may not automatically form a pressure-tight seal therebetween. In such an exemplary embodiment, the lid 24 additionallyincludes a lid lock 52. As best shown in FIGS. 4-6, the lid lock 52 isarranged within the interior of the lid housing 40, such as generallyconcentrically with a portion of the inner lid liner 42 relative to acentral axis of the lid 24. In the illustrated, non-limiting embodiment,the lid lock 52 has a ring shaped or annular body aligned with a bottomsurface of the lid housing 40 and/or the inner lid liner 42. An innersurface 53 of the lid lock 52 may be positioned generally adjacent to orin directly contact with an exterior surface 55 of the inner lid liner42. In an embodiment, the lid lock 52 is movable, such as rotatableabout an axis relative to the lid housing 40 and the inner lid liner 42,to selectively apply a pressure to move the sealing surface 46 intoengagement with the cooking container 32 to form a pressure-tight sealtherebetween. However, in other embodiments, it should be understoodthat closing the lid 24 relative to the base 22 may form apressure-tight press-fit connection between the sealing surface 46and/or the cooking container 32.

Regardless of whether rotation of the lid lock 52 is required to form apressure-tight seal, the lid lock 52 is operable as a locking mechanismthat retains or lock the lid :24 in the closed position relative to thebase 22. For example, as shown in FIGS. 5-8, the lid lock 52 includes afirst portion of a bayonet locking system such that by rotating the lidlock 52, one or more engagement members 56 (FIGS. 5-7) formed on the lidlock 52 abut or intermesh with one or more engagement members 58 (FIG.8) of a complementary second portion of the bayonet locking systemextending from an upper portion of the housing 26 to restrict movementof the sealing surface 46 away from the cooking container 32 in responseto an increased pressure within the heating volume. In other embodimentswhere a pressure-tight seal is formed upon closing the lid 24 relativeto the base 22, another locking mechanism, distinct from the lid lock 52may be operable to maintain the sealing surface 46 in sealing engagementwith the cooking container 32 once a pressurized environment isgenerated.

At least a portion of or a part connected to and extending from the lidlock 52 may be accessible at an exterior surface of the cooking system20 for manipulation by a user to selectively lock the lid 24 to the base22 so as to form and/or maintain a pressure-tight heating volume definedbetween the interior surface 54 of the inner lid liner 42 and thecooking chamber 34 of the cooking container 32 (to be described in moredetail below). In the illustrated, non-limiting embodiment, best shownin FIGS. 1 and 5-9, the lid lock 52 includes an outwardly extendingprotrusion 60, also referred to herein as a mode selector, arrangedwithin an opening 62, for example a slot, thrilled at an exteriorsurface of the lid housing 40. In such embodiments, a user may transformthe lid lock 52 between locked and unlocked configurations bytranslating the mode selector 60 within the opening 62 between a firstposition and a second position. Although the inner lid liner 42 isdescribed herein as being stationary and the lid lock 52 is described asbeing movable relative to the inner lid liner 42, embodiments where theinner lid liner 42 is coupled to or formed as a unitary body with thelid lock 52., such that both the inner lid liner 42 and the lid lock 52are movable relative to the lid housing 40 in unison are also within thescope of the disclosure.

With reference now to FIGS. 1 and 10A-11B, the lid 24 may additionallyinclude a pressure release mechanism 64, such as a vent or valve. Inembodiments where a movement of the lid 24 is restricted to maintain thepressure-tight seal, the pressure release mechanism 64 may be formed inthe stationary inner lid liner 42, such as in an upper surface or sidesurface or the inner lid liner 42 for example. However, it should beunderstood that in embodiments where the inner lid liner 42 is rotatableabout an axis relative to the lid housing 40, the pressure releasemechanism 64 coupled to the inner lid liner 42 may be adapted to coupleto the inner lid liner 42 only when in the sealed position, oralternatively, to move with the inner lid liner 42.

The pressure release mechanism 64 may be configured to automaticallyopen to release air from within the heating volume formed between theinner lid liner 42 and the cooking container 32 when the pressuretherein exceeds a predetermined threshold, such as during operation ofthe cooking system 20 in a first cooking mode performing a pressurecooking operation. Alternatively, or in addition, the pressure releasemechanism 64 is manually operable, such as rotatable about a verticallyoriented axis for example, to release air or fluid from within theheating volume. An example of a manually operable pressure releasemechanism 64 is shown in FIGS. 10A-11B. In the illustrated, non-limitingembodiment, a connector 66 operably coupled to a movable portion 68 ofthe pressure release mechanism 64, such as a knob for example, isarranged at an exterior surface of the lid 24 for access by an operator.As the knob 66 is rotated between a first, open position (FIG. 10A) andsecond, closed position (FIG. 10B), the movable portion 68, such as avalve stem for example, is configured to rotate and/or translate toselectively seal or expose an opening formed in the inner lid liner 42in fluid communication with the interior of the cooking container 32.

The cooking system 20 includes at least one heating element operable toimpart heat to the heating volume during one or more of a plurality ofcooking modes of the cooking system 20. In the illustrated, non-limitingembodiment, a first or upper heating element 70 is positioned generallyat or above an upper extent of the cooking container 32, such asproximate a center of the interior 34 of the cooking container 32 forexample. As shown, the at least one first heating element 70 is mountedwithin the lid 24 (and may also be referred to as lid heating element70), and therefore completely outside of the cooking container 32, andvertically offset from the upper extent thereof. In the illustrated,non-limiting embodiment, the first heating element 70 is arranged withinthe interior 72 of the inner lid liner 42, such as at a position offsetfrom an interior surface 54 of the inner lid liner 42. In theillustrated non-limiting embodiment, a second or lower or base heatingelement 74 is also disposed within the housing 26, generally adjacentthe bottom 76 of the cooking container 32. However, it should beunderstood that embodiments where a heating element is arranged atanother location within the base 22 and/or the lid 24 are alsocontemplated herein.

The at least one first and second heating element 70, 74 may be capableof performing any suitable type of heat generation. For example, a firstand second heating element 70, 74 configured to heat the cookingcontainer 32 or one or more food items located within the cookingchamber 34 of the cooking container 32 via conduction, convection,radiation, and induction are all within the scope of the disclosure. Inthe illustrated, non-limiting embodiment, the first heating element 70is operable to cook food within the cooking container 32 via anon-contact cooking operation. As used herein, the term “non-contactcooking operation” includes any cooking operation where a heatingelement or heat source is not arranged in direct or indirect contactwith a food item, such as, but not limited to, convective and radiantheating. In such embodiments, the cooking system 20 additionallyincludes an air movement mechanism 78, such as a fan for example,operable to circulate air within the cooking volume. The air is heatedas it flows along its path of circulation, such as by flowing over aportion of the at least one first heating element 70. In suchembodiments, the first heating element 70 is operable to perform aconvective heating operation. Convective heating operations may alsogenerally be referred to as “dry cooking operations,” which include anycooking mode that creates a “dry cooking environment” within thecontainer 24, such as but not limited to air frying, broiling,baking/roasting and dehydrating. To create a dry cooking environment,air and moisture are actively exhausted or vented from the cookingenclosure to outside the cooking system 20, thereby maintaining aminimum level of moisture within the container 24. Temperaturesassociated with the various exemplary but non-limitingconvective/non-contact/dry cooking modes are between about 100° F. and475° F. For example, temperatures associated with an air fryingoperation may be between about 300° F., temperatures associated with aroasting operation may be between about 250° F. and about 400° F.,temperatures associated with a dehydrating operation may be betweenabout 100° F. and about 200° F., and a broiling operation may be at atemperature of about 450° F. However, the temperatures provided hereinare intended as an example only and it should be understood that any ofthe cooking modes described herein may be performed at othertemperatures.

In the illustrated, non-limiting embodiment, the air movement mechanism78 is arranged within the interior 72 of the inner lid liner 42,downstream from the first heating element 70 relative to the path ofcirculation of the air. The air movement mechanism 78 is driven by amotor 80 having a separate cooling mechanism coupled thereto. In anembodiment, best shown in FIG. 12, the motor 80 is arranged on anopposite side of the inner lid liner 42 as the air movement mechanism78. Accordingly, a motor shaft 82 of the motor 80 extends through anopening 84 formed in the inner lid liner 42. In an embodiment, a sealingdevice, such as a gasket 86 for example, is positioned between the motorshaft 82 and the inner lid liner 42 to minimize or eliminate friction ofthe motor shaft 82 as it rotates, while maintaining a pressure tightseal with the inner lid liner 42. In an embodiment, the gasket 86 isdesigned to deflect in response to pressure. In such embodiments, whenthe heating volume is not pressurized, such as during air fry operationswhere the motor shaft 82 is rotated about its axis, no contact is formedbetween the motor shaft 82 and the gasket 86. Accordingly, when theheating volume is not pressurized, the motor shaft 82 is configured torotate freely absent friction from the gasket 86. Further, the motor 80is not configured to operate when the heating volume is pressurized.Therefore, in response to the pressure within the heating volume, thegasket 86 will deflect to form a retaining feature that creates anair-tight seal with the motor shaft 82, thereby allowing pressure tobuild within the heating volume.

In an embodiment, the second heating element 74 is operable to cook foodwithin the cooking container 32 via a contact cooking operation. As usedherein, the term “contact cooking operation” includes a cookingoperation where heat is transmitted via direct or indirect contactbetween a heating element or heat source and a food item, such as, butnot limited to, conductive cooking. Inductive cooking via the lowerheating element 74 is also contemplated herein. It should be understoodthat embodiments where the first heating element 70 is operable toperform a contact cooking operation and embodiments where the secondheating element 74 is operable to perform a non-contact cookingoperation are also within the scope of the disclosure. Non-contact orconductive cooking operations may generally be referred to as “wetcooking” operations, such as but not limited to pressure cooking, steamcooking, slow cooking, searing, and sautéing. To create a wet cookingenvironment the majority of the moisture within the container, i.e.liquid added to the container 24 or moisture released from the foodwithin the container 24, is retained within the container as the food iscooked. Although during conductive cooking operations a minimal amountof air having moisture entrained therein may be vented from the system,such air is passively removed from the cooking enclosure. Pressurecooking as used herein will allow for cooking in a pressurizedenvironment at or above 40 kPa (with a range of 40 kPa to 90 kPa).

Further, in embodiments including a first heating element 70 and asecond heating element 74, it should be understood that the first andsecond heating elements 70, 74 may be operable independently or incombination to apply one or more predetermined power settings to cookthe food products within the cooking container 32. In operation, thefirst and second heating elements 70, 74 may be capable of cooking thefood independent of the loading of the food. In other words, the firstand second heating elements 70, 74 may be capable of cooking the foodindependent of the amount of food within the cooking container 32. Thecooking operations that may be performed by the cooking system 20include but are not limited to pressure cooking, steam cooking, slowcooking, searing, sautéing air frying, broiling, baking/roasting,dehydrating, and grilling.

With reference to FIGS. 4-6, the lid 24 includes a heater/fan cover 90that protects a user from the first heating, element 70 and an airmovement mechanism 78 and protects the first heating element 70 and anair movement mechanism 78 from the areas of the cooking system 20 wherefood is cooked. In the illustrated non-limiting embodiment, the cover 90is mounted within the lid 24, such as adjacent, and more specificallyupstream from, the first heating element 70 relative to an air flow. Thecover 90 may be sized to substantially overlap, and therefore protect,the entire surface of the first heating element 70 facing the cookingvolume. In an embodiment, a contour of the cover 90 is generallycomplementary to the shape of the first heating element 70 to protectthe surface of the first heating element 70 closest to or facing thecooking chamber 34. However, in other embodiments, the contour of thecover 90 may be complementary to the interior of the lid 24.

As best shown in FIGS. 5 and 6, the cover 90 generally includes a bodyformed from any suitable heat-resistant material. The body of the cover90 has a plurality of openings 92 formed therein to allow hot aircirculating, within the cooking chamber 34 of the cooking container 32to pass there through. In the illustrated, non-limiting embodiment, thecover 90 has a nano-ceramic coating and is mounted via any suitablemounting mechanism, such as via one or more fasteners for example, andmay be removably or permanently arranged therein. Accordingly, when thelid 24 is in the closed position, the cover 90 is arranged generallyabove the first open end of the cooking container 32.

To prevent the pressure within heating volume from increasing during anon-pressurized cooking operation as a result of the increasedtemperature, the cooking system 20 includes at least one vent forfluidly connecting the heating volume, and therefore the interior 34 ofthe cooking container 32, with the ambient atmosphere external to thecooking system 20. Although, the one or more vents are illustrated anddescribed herein as being formed in a portion of the lid 24, it shouldbe understood that vents arranged at another suitable location of thecooking system 20 are within the scope of the disclosure.

As best shown in FIGS. 16A-17C and FIG. 19, the cooking system 20includes at least one inlet vent 100 through which a fluid is configuredto flow into the heating volume and at least one outlet vent 102 throughwhich a fluid is expelled from the heating volume. In an embodiment,each of the at least one inlet vent 100 and outlet vent 102 is operableto control a flow through the inner lid liner 42 and into or out of theheating volume. As best shown in FIG. 19, the inlet vent 100 and outletvent 102 each include an opening 103 having an inlet end and an outletend associated with or defined in the lid housing 40 and the inner lidliner 42, respectively. For example, the inlet end of the opening 103 ofthe inlet vent 100 is formed in the lid housing 40 and the outlet end ofthe opening 103 of the inlet vent 100 is located at the inner lid liner42. Similarly, the inlet end of the opening 103 of the outlet vent 102is arrange0d at the inner lid liner 42 and the outlet end of the opening103 of the outlet vent 102 is formed in the lid housing 40. Accordingly,each of the openings 103 defines a fluid flow path extending between theambient atmosphere surrounding the exterior of the lid 24 and theatmosphere within the interior 72 of the inner lid liner 42. In anembodiment, a conduit 105 may extend between lid housing 40 and theinner lid liner 42 to define one or more boundaries of a respectivefluid flow path of the inlet and outlet vents 100, 102. However, inother embodiments, the portion of the fluid flow path extending betweenthe interior 53 of the lid housing 40 and the exterior 55 of the innerlid liner 42 may be unbounded. In such embodiments, a pressuredifferential, such as resulting from operation of the air movementdevice 78 for example, may be sufficient to move a flow between theinlet and outlet ends of the fluid flow path of each of the inlet andoutlet vents 100, 102, respectively. In yet another embodiment, thesurface 55 of the inner lid liner 42 may directly abut the surface 53 ofthe lid housing 40 at the inlet and outlet ends of the openings 103. Asa result, flow through the inlet end and outlet end of each opening 103may be aligned and directly position next to one another such that afluid flow passes directly between the body of the lid housing and thebody of the inner lid liner 42.

With reference again to FIG. 3, the motor 80 may be arranged within amotor cavity 81 isolated from the remainder of the interior 44 of thelid 24. As shown, a motor cavity vent 104 may be formed in the lid 24 influid communication with the motor cavity 81. Air is configured to flowthrough the motor cavity 81 to cool the motor 80. In an embodiment,another air movement device 83 (see FIG. 4) is positioned within themotor cavity 81. This air movement device 83 may be driven by the motor81 and is operable to facilitate a cooling flow into and out of themotor cavity 81.

One or more of the at least one inlet vent 100 and outlet vent 102 maybe adjustable to control the amount of a fluid, such as air for example,provided to or exhausted from the heating volume. In an embodiment, eachof the at least one inlet vent 100 and the at least one outlet vent 102includes an element 106, such as a flap, slat, or another mechanism forexample, that is movable to cover or expose at least a portion of theopening 103 of the inlet and outlet vents 100, 102, respectively. The atleast one inlet vent 100 and the movable element 106 associatedtherewith may be considered a first venting system and the at least oneoutlet vent 102 and the movable element 106 associated therewith may beconsidered a second venting system.

In an embodiment, illustrated in FIG. 13, the movable element 106 is aflap or door arranged at an outer periphery of the inner lid liner 42and movable vertically in and out of contact with an opening, 103. Withreference again to FIGS. 5-6 and FIGS. 15-17C, the movable element 106may alternatively be arranged within the interior of the inner lid liner42 adjacent to the outlet end of the opening 103 of the inlet vent 100and the inlet end of the opening 103 of the outlet vent 102. In suchembodiments, the movable element 106 is at a first, position, at leastpartially separated from the opening 103 when the cooking container 32is not pressurized. For example, as shown in FIG. 15, during an air fryoperation, at least a portion of the movable element 106 is in avertically lowered position, offset from the opening 103, such that airand steam are free to flow through the opening 103. However, once apressure within the heating volume increases and exceeds a threshold,the pressure may be configured to act on and move the movable element106. The force exerted by the pressure on the movable element 106 maymove the element to a second position such that the movable element 106blocks or seals the opening 103. Accordingly, when the movable element106 is in the second position, such as during a pressure cookingoperation for example, the movable element 106 seals the opening 103thereby allowing the pressure within the cooking container 32 toincrease. However, it should be understood that embodiments including amovable element 106 having another configuration and also embodimentswhere the movable element 106 moves in a different manner are alsowithin the scope of the disclosure.

In an embodiment, a portion of the movable element 106 remains directlyadjacent to the opening 103 as the movable element 106 moves relative tothe housing 26 or lid 24. For example, the movable element 106 may havea first end 108 that remains generally fixed relative to an adjacentopening 103 and a second end 110 configured to move relative to theopening 103, thereby exposing at least a portion of the opening 103 toallow a fluid to flow there through. With reference to again FIGS.16A-17C, in an embodiment, the second end 110 of the movable element 106is configured to pivot or rotate relative to the opening 103. However,other types of movement, such as translation of the movable element 106for example, are also contemplated herein.

In the illustrated, non-limiting embodiment, the movable element 106 isconfigured to rotate about an axis oriented generally parallel to theaxis of rotation of the air movement mechanism 78. In such embodiments,the second movable end 110 may be configured to rotate inwardly toward acenter of the lid 24. Accordingly, the flow path defined between theopening 103 and the rotated movable element 106 increases with respectto a direction of flow relative to the vent 100, 102. For example, inembodiments where the air movement mechanism 78, and therefore the airflow within the interior of the inner lid liner 42, is rotating in aclockwise direction, the downstream or trailing end of the movableelement 106 associated with the inlet vent 100 is rotated inwardly. As aresult, the portion of the opening 103 adjacent to the trailing end ofthe movable element 106 has a greater airflow capacity than portion ofthe opening 103 adjacent to the leading end of the movable element 106.Similarly, the upstream or leading end of the movable element 106associated with the outlet vent 102 may be configured to rotateinwardly. As a result, the portion of the opening 103 adjacent theleading end of the movable element 106 has a greater airflow capacitythan the portion of the opening 103 adjacent to the trailing end of themovable element 106.

In an embodiment, the position of the movable element 106 relative tothe opening 103 is adjustable to control a flow through one or both ofthe inlet vent 100 and the outlet vent 102 in response to a selectedmode or cooking operation of the cooking system 20. For example, duringa first cooking operation, such as an air frying operation, the inletvent 100 may be partially or fully open, so that a fluid may flowthrough the opening 103 into the heating volume (see FIGS. 5, 16A and17A). Further, the outlet vent 102 may also be at least partially orfully open to allow air to exhaust from the cooking container 32,thereby preventing the pressure within the heating volume fromincreasing in response to the air flow being drawn into the heatingvolume and operation of the heating element 70. With reference now toFIGS. 6, 16B 17B, during a second cooking operation, such as a pressurecooking operation, the opening 103 of both the inlet vent 100 and theoutlet vent 102 may be sealed or substantially sealed to block air fromflowing into and out of the heating volume. In such embodiments, ahigh-pressure cooking environment may be achievable, with pressurelevels reaching and/or exceeding 40 kPa. Similarly, in an embodiment,best shown in FIGS. 16C and 17C, during a third mode of operation of thecooking system 20, such as a combination pressure cooking and air fryingmode, the inlet vent 100 may be partially or fully open and the outletvent 102 may be sealed.

In an embodiment, the lid lock 52 is used to adjust the position of themovable element 106 of at least one of the inlet vent 100 and the outletvent 102 to control the flow therethrough. As a result, a user maytransform the lid lock 52 between a first configuration and a secondconfiguration to selectively seal the one or more inlet and outlet vents100, 102. For example, when the mode selector 60 is adjacent to or incontact with a first side of the opening 62 (FIGS. 5, 16A) and thereforethe lid lock 52 is in a first configuration, at least one of the inletvent 100 and the outlet vent 102 may be open such that the heatingvolume is not sealed. Similarly, when the mode selector 60 is arrangedadjacent to or in contact with a second, opposite side of the opening 62(FIGS. 6, 16B), and therefore the lid lock 52 is in a secondconfiguration, both the inlet vent 100 and the outlet vent 102 may besealed, and as a result, pressure can build within the heating volume.It should be understood that this movement of the mode selector 60within an opening 62 of the lid housing 40 to drive rotation of the lidlock 52 is intended as an example only, and that any suitableconfiguration of a lid lock 52 that allows a user to manipulate thesealing surface 46, to selectively form a pressure-tight seal with thehousing 26 or the cooking container 32 is within the scope of thedisclosure.

In an embodiment, the interior surface 53 of the lid lock 52 may includea ramp-like feature (not shown) configured to cooperate with a biasedplunger 112 used to mount the movable element 106 to a portion of thelid 24, such as the inner lid liner 42, adjacent to a respective opening103. As the mode selector 60 is rotated within the slot 62, theramp-like feature will engage and apply an increasing force to theplunger 112 opposing its bias. This force will cause the plunger, andtherefore the movable element 106, to move, such as in a direction awayfrom the opening 103 for example. Movement of the mode selector 60 inthe opposite direction will move the ramp-like feature out of engagementwith the plunger 112 and the biasing force acting on the plunger 112will cause the plunger 112 to move back to a neutral position. In anembodiment, in the neutral position, the movable element 106 ispositioned directly adjacent to the opening 103, to block the airflowtherethrough. Although engagement of the ramp-like feature and theplunger 112 is described as moving the element 106 away from the opening103, it should be understood that embodiments where the engagement ofthe ramp-like feature and the plunger 112 moves the element 106 towardsthe opening 103 and the bias of the plunger 112 moves the element 106away from the opening 103 are also contemplated herein. Further, itshould be understood that the cooperation between the lid lock 52 andmovable elements 106 as described herein is intended as an example onlyand any suitable mechanism for adjusting a configuration of the at leastone vent is within the scope of the disclosure.

Although a configuration of the inlet vent 100 and the outlet vent 102is described above as being dependent on a cooking operation, in otherembodiments, the vents 100, 102 may be alternatively or additionallyadjustable in response to feedback from one or more sensors disposedwithin the cooking volume. For example, a temperature of a heatingelement or within the cooking volume may be monitored by the sensorsand/or used to control a position of the movable elements 106.

With reference again to FIGS. 1, 4, and 6, a control panel or userinterface 120 of the cooking system 20 is positioned adjacent one ormore sides of the housing 26 or the lid 24, such as a front of thehousing 26 for example. The control panel 120 includes one or moreinputs 122 associated with energizing the one or more heating elements70, 74 of the cooking system 20 by selecting and/or initiating a mode ofoperation of the cooking system 20. One or more of the inputs 122 mayinclude a light or other indicator to indicate to a user that therespective input has been selected. The control panel 120 mayadditionally include a display 124 separate from or integral with the atleast one input 122.

As shown in FIG. 18, a control system 126 of the cooking system 20includes a controller or processor 128 for controlling operation of theheating elements 70, 74 and air movement mechanism 78 (including themotor 80 and fan associated therewith), and in some embodiments forexecuting stored sequences of heating operation. The controller 128 isoperably coupled to the control panel 120, to the heating elements 70,74, to the air movement mechanism 78, and in some embodiments, to themovable elements 106 for controlling a fluid flow through the inlet andoutlet vents 100, 102. In addition, in an embodiment, one or moresensors S for monitoring one or more parameters (such as temperature,pressure, lid configuration, etc.) associated with operation of theheating elements 70, 74 may be arranged in communication with thecontroller 128. It should be understood that the sensors S may be thesame, or alternatively, may be different than the sensors that providefeedback to control a fluid flow through the inlet vent 100 and/oroutlet vent 102. In an embodiment, a first temperature sensor is locatedwithin the lid 24 proximate the first second heating element 70 and asecond temperature sensor extends from a bottom surface of the liner 28proximate the second heating element 74. In such embodiments, the firsttemperature sensor may be used, such as to monitor temperature forexample, when the lid 24 is closed and the first temperature sensor S isarranged in fluid communication with the hollow interior 30 of thecooking system 20. The first temperature sensor may be used to monitortemperature in this manner, separately or in conjunction with the secondtemperature sensor.

As previously described, the cooking system 20 is capable of performinga plurality of cooking operations including a convective and conductivecooking operation. In such embodiments, the cooking operations include,but are not limited to air frying, pressure cooking, broiling,baking/roasting, dehydrating, slow cooking, steaming, searing, sautéing,and/or any combination thereof. To perform a cooking operation thatincludes a combination of multiple types of cooking modes, the food itemneed not be removed from the cooking container 32 as the cooking system20 transforms between a first mode, such as a pressure cooking mode forexample, and a second mode, such as an air frying mode for example.

The at least one input 122 may be used to select a mode or cookingoperation of the cooking system 20. In an embodiment, the functionalityof the control system 126, and therefore the inputs available to a user,may vary in response to the position of the mode selector 60 of the lidlock 52 and/or in response to the configuration of the one or more inletand outlet vents 100, 102, which may be controlled by the mode selector60. For example, one or more inputs 122 of the control panel 120 may beactivated when the mode selector 60 is in the first position associatedwith a first cooking mode such as a conductive cooking mode, and one ormore different inputs may be activatable when the mode selector 60 is inthe second position associated with a second cooking mode, such as aconvective cooking mode. Further, another group of different inputs maybe activated when the mode selector 60 is in a third position, disposedbetween the first and second positions, and associated with a thirdcooking mode, such as a combination cooking mode. In an embodiment, oneor more sensors, such as reed switches for example, may be mounted tothe lid lock 52 to indicate to the controller 128 the position of thelid lock 52, and in response, a respective portion of the user interface120 will be energized for selection by a user.

As previously described, the cooking system 20 may be operated in acooking mode that uses conductive cooking. In the conductive cookingmode, the cooking system 20 may perform a pressure-cooking operation. Insuch embodiments, the lid lock 52 is affixed to the cooking container 32or housing 26 to form a pressure-tight, sealed enclosure with thecooking container 32. During operation in the pressure cooker mode, thecontroller 128 initiates operation of the second heating element 74,causing the temperature and therefore the pressure, within the enclosureformed by the cooking container 32 and the interior of the inner lidliner 42 to rise. During operation in the pressure cooker mode, theheating element 70 disposed within the lid 24 is typically notenergized. In embodiments where the cooking system 20 is operable in apressure cooking mode, the liner 28 should be formed from a more rigidmaterial capable of withstanding the pressure build up within thecooking container 32.

As is noted above, another of the cooking modes of the cooking system 20employs convective cooking, for example to perform an air-fryingoperation. When utilizing the cooking system 20 in the air fryer mode,the controller 128 initiates operation of the first heating element 70and the air movement mechanism 78 to circulate the hot air through theenclosure formed between the cooking container 32 and the inner lidliner 42. During operation in the air fryer mode, the second heatingelement 74 is generally not energized. However, embodiments where thefirst heating element 74 is energized are also within the scope of thedisclosure.

The air movement mechanism 78 draws air upward through the adjacentheating element 70 and expels the hot air outwardly towards a guide (notshown, and which, in an exemplary embodiment, actually surrounds the fan78). The guide deflects the air downwardly towards the sides of thecooking container 32. The air travels down through an annulus 130 formedbetween the cooking container 32 and the basket 36 a until it isdeflected off the bottom of the cooking container 32 and drawn up by theair movement mechanism 78 towards the diffuser 36 b and an end of thebasket 36 a with an aperture pattern. The hot air flows over and betweenthe plurality of vanes of the air diffuser 36 b, which impart arotational motion to the hot air, thereby creating a vortex as the airis drawn through the apertures and into the interior of the basket 36 aby the air movement mechanism 78. After traversing the interior of thebasket 36 a, the air is drawn back up through the heating element 70 andinto the air movement mechanism 78 for further circulation.

As the air circulates through the cooking container 32, and specificallythe basket 36 a, the hot air cooks and forms a crispy outer layer on thefood items disposed therein as a result of the Maillard effect. In anembodiment, a liquid, such as oil or fat, is contained within theenclosure, such as at the bottom of the cooking container 32. The liquidmay be added to the cooking container 32 prior to operation in the airfry mode, or alternatively, may be produced as a residual material asthe hot air passes over the food within the cooking container 32. Inembodiments where a liquid is disposed at the bottom of the cookingcontainer 32, as the air circulates through the cooking chamber 34 ofthe cooking container 32, a portion of the liquid becomes entrained inthe air flow and is heated.

During operation in any of the cooking modes of the cooking system 20,the controller 128 initiates operation of at least one of the firstheating element 70 and the second heating element 74, causing thetemperature within the cooking container 32 to increase. As previouslydescribed, the cooking system 20 may include one or more temperaturesensors S for monitoring conditions within the cooking chamber 34. As isalso previously described, a first temperature sensor may be arrangednear the one of the heating elements 70, 74 and a second temperaturesensor may be arranged near one of the heating elements or adjacent tothe cooking container 32 to measure a temperature thereof. Upondetection that the temperature adjacent a heating element 70, 74 orwithin or at the cooking container 32 is equal to or exceeds apredetermined threshold, the controller 128 may de-energize the heatingelement 70, 74 until the temperature has returned to an acceptablelevel.

The cooking system 20 may additionally be configured to operate inanother or third cooking mode that functions as a combination of two ormore cooking modes. In the combination cooking mode, the cooking system20 is configured to perform a first cooking operation and a secondcooking operation sequentially and in response to a single inputprovided by a user. In an embodiment, during the first cooking operationof the combination cooking mode, a conductive cooking operation isperformed and during the second cooking operation of the combinationcooking mode, a convective cooking operation is performed. Further, thefirst cooking operation may be a steam, slow, or pressure cookingoperation and the second cooking operation may be an air fryingoperation. In such embodiments, the controller 128 may execute a storedsequence where the second heating mechanism 74 is operated during afirst portion of the sequence to perform the first cooking operation andthe first heating mechanism 70 and air movement device 78 are operatedduring a second portion of the sequence to perform the second cookingoperation. For example, in the combination mode, a food item, such as achicken for example, may be steam or slow or pressure cooked viaoperation of the second heating element 74. Then, the first heatingelement 70 and the air movement device 78 may then be operated to airfry the chicken to achieve a crispy exterior layer. However, theembodiments described herein are intended as an example only and anysequence of operation combining both the first and second heatingelements 70, 74 is contemplated herein. When operated in a combinationof two or more cooking modes, the food need not be removed from thehollow interior 30, or more specifically the container 32 during such atransition.

As previously described, the cooking system 20 includes a plurality oftemperature sensors operable to monitor a temperature within the cookingchamber 34. In the illustrated, non-limiting embodiment of FIG. 4, thecooking system 20 is shown as having two temperature sensors S1, S2;however, it should be understood that embodiments having more than twotemperatures sensors are also within the scope of the disclosure.Further, although the temperature sensors S1, S2 are illustrated asbeing arranged at generally the same location relative to the cookingsystem 20, such as within a shared housing for example, in otherembodiments, the temperature sensors S1, S2 may be located remotely fromone another. These sensors S1, S2 may be affixed to the lid 24 and/orthe housing 26 (or even the container 32) to sense temperature withinthe heating volume as defined by the container 32 and inner lid liner42.

In an embodiment, one or more of the plurality of temperature sensors isa negative temperature coefficient (NTC) temperature sensor. Some NTCtemperature sensors are designed to function more accurately at lowertemperatures, such as between about 180° F.-245° F. (about 80° C.-118°C.) and other NCT temperatures sensors may be designed to function moreaccurately at higher temperatures, such as between about 245° F.-450° F.(about 118° C.-232° C.). In an embodiment, the cooking system 20includes at least a first temperatures sensor S1 better suited formonitoring lower temperatures (referred to herein as a “lowertemperatures sensor”) and a second temperature sensor S2 better suitedfor monitoring higher temperatures (referred to herein as a “highertemperatures sensor”). The lower temperature sensor S1 may be suitablefor detecting the temperature within the cooking chamber 34 during aconductive or contact cooking operation. Similarly, the highertemperature sensor S2 may be suitable for detecting the temperaturewithin the cooking chamber 34 during a convective or non-contact cookingoperation.

The transition between the first and second cooking operations during acombination cooking mode may occur automatically in response to thetemperatures detected by at least one of the lower temperature sensor S1and the higher temperature sensor S2. In an embodiment, when operationof the cooking system 20 is initiated in the combination cooking mode,both the lower temperature sensor S1 and the higher temperature sensorS2 are operational and communicate signals indicative of a sensedtemperature to the controller 128. The controller 128, however, willselect which of the signals to read and/or rely upon based on the sensedtemperature when compared to a predetermined threshold associated withthat sensor. For example, if the sensed temperature measured by thelower temperature sensor S1 is lower than, for example 90° C., thecontroller will read signals provided by the lower temperature sensor.However, when the temperature sensed by the lower sensor S1 reaches orexceeds 90° C., the controller 128 will switch from reading the signalsprovided by the lower temperature sensor S1 to the signals provided bythe higher temperature sensor S2. Similarly, if, after switching to thehigh temperature sensor S2 the sensed temperature measured by the highertemperature sensor S2 remains higher than, for example 90° C., thecontroller will continue to read signals provided by the hightemperature sensor S2. However, when the temperature sensed by the hightemperature sensor S2 falls to the threshold of 90° C. or below, thecontroller 128 may switch from reading the signal provided by the highertemperature sensor S2 to the signals of the lower temperature sensor S1.The thresholds provided herein are intended as an example only.“Switching” or threshold temperature can be in any desirable range suchas 80° C.-130° C., 85° C.-125° C., 90° C.-120° C., or any low number andhigh number range between 80° C.-130° C.

The one or more temperature sensors S of the cooking system 20 mayadditionally be used to indicate to the controller 128 when totransition from a first cooking operation to a second cooking operationof the combination cooking mode. In an embodiment, the controller 128may be configured to transition operation of the cooking system 20 fromthe first cooking operation to the second cooking operation in responseto reaching a predetermined threshold temperature(s) (such as but notlimited to those discussed above) associated with one of the lower andhigher temperature sensors S1, S2, respectively. For example, thethreshold temperature associated with the lower temperature sensor S2may correlate to the temperature required for convective cooking withinthe cooking chamber 34. When the threshold temperature is reached, thecontroller 128 may automatically switch from conduction cooking via thelower heating element 74 to convection cooking via the upper heatingelement 70. Indeed, upon receiving a signal or identifying a conditionindicating to the controller 128 to transition the cooking system 20 tothe next cooking operation, the controller 128 will deenergize thesecond heating element 74 and will energize the first heating element 70and the air movement mechanism 78. Upon transitioning to the secondcooking operation, the same sensor or a different sensor than was beingused to monitor the temperature during the first cooking operation maybe operable to monitor the temperature in the cooking chamber 34. Ifdifferent, the switch in cooking mode may coincide with the switch intemperature sensor being read (S1 or S2) as discussed above. In otherwords, reaching a sensed threshold temperature (such as but not limitedto threshold temperatures in the ranges discussed above) may signal tothe controller 128 to automatically switch just the temperature sensorsS1 or S2 to be read, the cooking mode, or both the temperature sensorsS1 or S2 to be read and the cooking mode to be executed.

All references, including publications, patent applications, and patentscited herein are hereby incorporated by reference to the same extent asif each reference were individually and specifically indicated to beincorporated by reference and were set forth in its entirety herein.

The use of the terms “a” and “an” and “the” and similar referents in thecontext of describing the disclosure (especially in the context of thefollowing claims) is to be construed to cover both the singular and theplural, unless otherwise indicated herein or clearly contradicted bycontext. The terms “comprising,” “having,” “including,” and “containing”are to be construed as open-ended terms (i.e., meaning “including, butnot limited to,”) unless otherwise noted. Recitation of ranges of valuesherein are merely intended to serve as a shorthand method of referringindividually to each separate value falling within the range, unlessotherwise indicated herein, and each separate value is incorporated intothe specification as if it were individually recited herein. All methodsdescribed herein can be performed in any suitable order unless otherwiseindicated herein or otherwise clearly contradicted by context. The useof any and all examples, or exemplary language (e.g., “such as”)provided herein, is intended merely to better illuminate the disclosureand does not pose a limitation on the scope of the disclosure unlessotherwise claimed. No language in the specification should be construedas indicating any non-claimed element as essential to the practice ofthe disclosure.

Exemplary embodiments of this disclosure are described herein, includingthe best mode known to the inventors for carrying out the disclosure.Variations of those embodiments may become apparent to those of ordinaryskill in the art upon reading the foregoing description. The inventorsexpect skilled artisans to employ such variations as appropriate, andthe inventors intend for the disclosure to be practiced otherwise thanas specifically described herein. Accordingly, this disclosure includesall modifications and equivalents of the subject matter recited in theclaims appended hereto as permitted by applicable law. Moreover, anycombination of the above-described elements in all possible variationsthereof is encompassed by the disclosure unless otherwise indicatedherein or otherwise clearly contradicted by context.

What is claimed is:
 1. A cooking system comprising: a housing defining ahollow chamber configured to receive food, said housing having an upperportion defining an opening to said hollow chamber; a lid movablerelative to said housing between an open position and a closed position,said lid including an interior lid cavity; an air movement devicepositioned to move air through at least one of said hollow chamber andsaid interior lid cavity in a direction of flow; and at least one ventdisposed in at least one of said lid and said housing and including aleading end and a trailing end relative to said direction of flow;wherein said at least one vent is openable to have a greater airflowcapacity at said leading end relative to said trailing end or openableto have a greater airflow capacity at said trailing end relative to saidleading end.
 2. The cooking system of claim 1, wherein said at least onevent is an inlet vent and an outlet vent and said inlet vent has agreater airflow capacity at said trailing end and said outlet vent has agreater airflow capacity at said leading end.
 3. The cooking system ofclaim 1, wherein said at least one vent is openable such that saidleading end having said greater airflow capacity having said greaterairflow capacity is arranged closer to said air movement device thansaid trailing end or said trailing end having said greater airflowcapacity is arranged closer to said air movement device than saidleading end.
 4. The cooking system of claim 1, wherein said at least onevent further comprises a movable element operable to adjust said airflowcapacity of said at least one vent.
 5. The cooking system of claim 4,wherein said movable element is rotatable about an axis relative to atleast one of said lid and said housing, said axis being parallel to afan axis of said air movement device.
 6. The cooking system of claim 4,wherein said movable element is connected to at least one of said lidand said housing with a movable plunger.
 7. The cooking system of claim6, wherein said lid further comprises a lid lock transformable betweenan unlocked position and a locked position, wherein a position of saidmovable plunger is adjusted in response to movement of said lid lock. 8.The cooking system of claim 7, wherein said lid lock further comprises aramp-like feature engagable with said movable plunger as said lid lockis transformed between said unlocked position and said locked position.9. The cooking system of claim 1, wherein said at least one vent isformed in said lid.